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1
The oysters may be shucked at home or by the fish dealer, reserving the liquor.
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2
If there is less than a cup of liquor, add enough clam broth to make a cup.
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3
Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan.
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4
Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup.
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5
Add the cream.
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6
Bring to the simmer and cook about 20 minutes, until reduced to one cup.
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7
Stir in the mustard and bring to the simmer.
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8
Add the butter in small pieces, stirring rapidly with a wire whisk.
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9
Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois.
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10
Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids.
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11
There should be about one cup of strained sauce.
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12
Set the saucepan in a bowl of simmering water to keep it hot.
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13
Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish.
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14
Dredge each oyster in the mixture and shake off the excess.
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15
Heat the oil in a skillet and add the oysters without crowding.
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16
Cook, turning the oysters, one to two minutes depending on the size of the oysters.
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17
Do not overcook.
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18
As they are cooked, transfer the oysters to paper towels to drain.
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19
Divide the spinach with pancetta among four plates.
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20
Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.
